Description
A comforting dish of tender roasted chicken thighs over savory sticky rice, infused with shiitake mushrooms and Chinese sausage for flavor.
Ingredients
Scale
For the Chicken:
- 8 boneless, skin-on chicken thighs
- 3 cloves garlic, minced
- 2 shallots, minced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp five-spice powder
- 1/4 tsp white pepper
- 1 tbsp vegetable oil
For the Sticky Rice:
- 2 cups glutinous rice (sticky rice), soaked overnight and drained
- 1/2 cup dried shiitake mushrooms, soaked until soft and diced
- 2 links Chinese sausage, diced
- 2 tbsp vegetable oil
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 1/4 tsp white pepper
- 1 1/2 cups chicken stock
Instructions
Marinate the Chicken:
- In a bowl, combine garlic, shallots, soy sauce, Shaoxing wine, five-spice powder, white pepper, and vegetable oil.
- Add the chicken thighs, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour.
Prepare the Sticky Rice:
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium heat.
- Add diced Chinese sausage and cook until fragrant.
- Stir in shiitake mushrooms and sauté until tender.
- Mix in the drained sticky rice, soy sauce, oyster sauce, sugar, and white pepper, stirring well.
- Pour in 1/2 cup of chicken stock and cook, stirring constantly, until absorbed. Remove from heat.
Assemble the Dish:
- Preheat the oven to 375°F (190°C).
- Lightly grease a large baking dish. Spread the sticky rice mixture evenly in the dish.
- Arrange the marinated chicken thighs skin-side up on top of the rice.
- Pour the remaining 1 cup of chicken stock over the chicken and rice.
Roast:
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken skin is golden and crispy, and the rice is tender.
Serve:
- Let the dish rest for 5 minutes before serving.
- Garnish with chopped green onions or cilantro, if desired.
Notes
- For extra crispiness, broil the chicken for 2-3 minutes at the end.
- Substitute shiitake mushrooms with fresh mushrooms if desired.
- Use dark soy sauce for a deeper color and richer flavor.
- Prep Time: 1 hour (plus overnight soaking)
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Asian, Chinese